The story behind my favorite soup
A few years ago, I was introduced to the Whole 30 diet, which basically promotes eating whole, non-processed foods - no junk and extra ingredients.
While difficult in the beginning, I absolutely loved all of the health benefits, how I looked and how I felt. My skin glowed, I slept better, I lost weight (over 15 pounds each round) and had tons of energy. I've done five 30-day rounds of Whole 30 over the years but eventually moved away from the discipline as there was a need for me to focus on protein-based diets.
Zuppa Toscana soup is one of the recipes that I still make frequently from my Whole 30 days because it's just that good. I'm not as strict on the type of Italian sausage or bacon used but I do follow the recipe otherwise.
What's great about this soup is that it can be made so many different ways with a number of substitution options. This is a fairly simple, one-pot recipe that yields a large amount. You can even freeze portions for re-heat later!
Components
Italian sausage: I use packaged mild, ground pork sausage. If you use medium or hot Italian sausage, you remove or use less of the red pepper flakes. You can also opt for slicing Italian sausage links. Pork, chicken or turkey Italian sausage is fine.
Kale: I use fresh pre-chopped, bagged kale and remove the stalks. You can find it in the fresh produce section of your grocery store near the veggies or salad mixes. You can also use frozen or whole fresh kale. If frozen, thaw in advance and drain excess water. If using whole stalks, remove the stalks and chop into small pieces.
Potatoes: I use various types of potatoes - red, yellow, Russet, etc. Most recipes call for Russet or yellow potatoes. I remove the skin for Russet potatoes. You can substitute with cauliflower or another starchy veggie.
Onion: I use yellow onion.
Bacon: Any type of bacon works for this recipe.
Coconut milk: This should be the full-fat version and refrigerated prior to soup preparation. The coconut milk is very subtle and because there are other fats and flavors in the soup, I don't taste coconut at all. However, you can substitute for 2 cups of heavy cream or half-and-half.
Chicken broth: Regular or reduced sodium is fine.
Salt, Pepper, Italian Seasonings
Essential Kitchen Tools and Equipment
Stock pot
Large cooking spoon
Cutting board
Knife
Meat press (optional for ground meat)
Kitchen scissors (optional for cutting bacon into pieces)
Garlic press (optional if using fresh, whole garlic cloves)
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Latrice's Zuppa Toscana Recipe
Measurements
4 bacon slices, cooked and crumbled
1lb of Italian sausage
2 - 3 large potatoes or 6 - 7 small potatoes chopped into small 1/2-inch cubes
1 large onion, diced
3 cloves of minced garlic
4 cups of kale
4 cups of chicken broth
1 can of full fat coconut milk, refrigerated
1 tbsp Italian seasoning
1 tsp (or less) red pepper flakes (optional)
Salt
Pepper
Instructions
Brown sausage in a large stock pot and drain fat.
Add cooked bacon, chicken broth, garlic, onion, potatoes, red pepper flakes and simmer. Cook on medium heat until vegetables are cooked through or soft. Stir frequently.
Add salt and pepper. You will need a generous amount. Turn to low heat.
Add kale and coconut milk. Add more salt and pepper to taste, if needed. Simmer for 10 minutes on low.
Serve hot and enjoy.
Enjoying your soup
You can enjoy this soup with a side salad - Italian or Caesar. It also pairs well with toasted French or garlic bread! If using French bread, add olive oil and Tuscan seasonings to a small saucer for dipping or just dip your bread into the soup. Garlic croutons are also an option. Yum!
If you decide to give this recipe a try, make sure to share and tag @piecesofposh on Instagram.
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